I was over at my fiancee's apartment for dinner and grabbed a can of Kroger pineapple slices off of the top shelf in the kitchen and instinctively glanced at the "best by" date--November 2008. I was intrigued, because in my own pantry I don't have any high-acid canned goods that far past the date on the can. So I opened the can, sipped a little of the juice, followed by one of the pineapple rings, and I was intrigued by what seemed like negligible acidity in the pineapple. My fiancee tried it as well and said it tasted almost like it was candied, and once I thought about it I thought so as well. I'm intrigued by the lack of acidity. Could the fact that it was in an all-metal can without plastic lining have any effect on the acidity or lack thereof. Have any of you encountered the same thing with long-stored high-acid foods?